Crunchy Buddha Bowl with Garlic & Thyme Green 'Yoghurt'

This is a gather-all-the-fresh-and-colourful-stuff-together-in-one-bowl kind of dish. Use the ingredients list as inspiration, but play around with what's already in your fridge. You’ll shop less, waste less, and create different bowls each time. 

Ingredients

1 ½ cups soaked and cooked quinoa, roughly ½ cup uncooked
8 long-stemmed broccoli
1 avocado
1 fennel bulb, finely sliced, placed in water with a splash of lemon until use
4 radish bulbs, finely sliced, placed in water with a splash of lemon until use
10 cherry tomatoes, quartered
½ cucumber, diced or cut into matchsticks
¼ red cabbage, thinly sliced
½ cup lentil sprouts
¼ cup pumpkin seeds, gently toasted
2 Tbsp Drasanvi Hemp Hearts
4-6 Tbsp Garlic & Thyme Green 'Yoghurt' Dressing (recipe in a previous post)
Good salt, to tast

Method

Divide all ingredients into two bowls, alternating colours, and sprinkling the seeds, hemp
hearts and sprouts over the top.

Drizzle with the superfood-laced Garlic & Thyme Green 'Yoghurt' Dressing

Add salt to taste, and tuck in.

Preparation Time:30min
Serves:2 persons